[Flavonoids as effective protectors of urease from ultrasonic inactivation in solutions]
| Autor: | Tarun Ei, Kurchenko Vp, Metelitsa Di |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
Hot Temperature
Urease Sonication Inorganic chemistry Radiation-Protective Agents Morin Biochemistry chemistry.chemical_compound Hesperidin Ultrasonics Kaempferols Naringin Plant Proteins Flavonoids Aqueous solution biology Organic Chemistry food and beverages Water Solutions Kinetics chemistry Flavanones biology.protein Astragalin Soybeans Kaempferol Nuclear chemistry |
| Zdroj: | Bioorganicheskaia khimiia. 32(4) |
| ISSN: | 0132-3423 |
| Popis: | Inactivation of soybean urease in aqueous solution at pH 5.4, 36°C, and high-frequency sonication (2.64 MHz, 1.0 W/cm2) is substantially reduced in the presence of seven structurally different flavonoids. A comparative kinetic study of the effect of these flavonoids on the effective first-order rate constants that characterize the total (thermal and ultrasonic) inactivation k i , thermal inactivation k*i, and ultrasonic inactivation k i (US) of 25 nM enzyme solution was carried out. The dependences of the three inactivation rate constants of the urease on the concentrations of flavonoids within the range from 10−11 to 10−4 M were obtained. The following order of the efficiency of the flavonoids used in respect of the urease protection from ultrasonic inactivation was found: astragalin > silybin > naringin > hesperidin > quercetin > kaempferol > morin. The results confirm a significant role in the inactivation of the urease of HO. and HO 2 . free radicals, which are formed in the ultrasonic cavitation field. |
| Databáze: | OpenAIRE |
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